| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flank steak |
| 1 |
|
Onion, thinly sliced |
| 1 |
ts |
Grated lemon rind |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Sugar |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried whole oregano |
| 1/8 |
ts |
Coarsely ground pepper |
| 1 |
tb |
Butter, melted |
INSTRUCTIONS
Trim excess fat from steak; score steak on both sides in 1 1/2 inch
squares. Place half of onion slices in a 12 x8 x 2 inch baking dish. Top
with steak and then remaining onion slices. Combine lemon rind and next 6
ingredients; pour over meat. Cover and refrigerate 8 hours, turning steak
occasionally. Remove meat from marinade and place on a lightly greased
rack in a broiler pan. Remove onion slices and discard marinade. Set aside.
Broil steak 4 inches from heat 6 to 8 minutes on each side.
Cook reserved onion in 1 tablespoon buter in a skillet until crisp-tender.
To serve, slice steak across the grain into thin slices; top with onion.
From "The progressive Farmer", January 1992. Submitted by Kim Lawton,
Lexington, KY
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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